Ingredients (for 4):
- Pork belly - 600 g
- Sweet preserved vegetable - 300 g
- Oil - 2 tbsp
- Shallot - 50 g
- Ginger - 20 g
- Spring onion - 20 g
- Garlic - 20 g
- Shallot - 20 g
- Star anise - 3
- Water - 750 ml
- Slab sugar - 45 g
- Soy sauce - 230 ml
- Chinese yellow wine - 230 ml
- Salt - 1 tsp
- Chinese five spice - 1 tsp
- Clove - 10
- Chinese yellow wine - 10 tbsp
- Marinade sauce - 500 ml
- Water - 300 ml
- Corn starch - 1 tbsp
- Water - 1 tbsp
Procedures:
1. Put the pork belly in boiling water to blanch for 5 minutes. Then remove and cool under running water.
2. Heat a pot with 1 tbsp of oil, then add ginger, spring onion, garlic, shallot and star anise to cook until fragrant.
3. Add water, slab sugar, soy sauce, Chinese yellow wine, salt, Chinese five spice and clove in. Cook until the sauce is boiling.
4. Place a bamboo sieve at the bottom to avoid burning, then put the pork belly on top. Turn to low heat and cover with lid to cook for 2 hours.
5. Remove the pork belly and let it cool down. Then cut into pieces. Retain the marinade.
6. Soak the sweet preserved vegetable in water for 1 hour. Then wash away any sand.
7. Cut the preserved vegetable into small pieces.
8. Mix water with Chinese yellow wine, and add in the marinade for the cooking sauce.
9. Heat the wok with the remaining oil, then add the shallots to stir-fry until fragrant.
10. Add the preserved vegetable and mix well.
11. Add the cooking sauce and turn to low heat and cover with lid to cook for 15 minutes.
12. Remove the preserved vegetable and retain the sauce.
13. Put the pork belly pieces in a bowl, and then add the preserved vegetables and fully stuff the bowl. Cover with wrapping plastic.
14. Steam for 30 minutes,.
15. Remove and flip it over on a serving plate.
16. Heat the cooking sauce, and then add the mixture of corn starch and water to thicken.
17. Pour the sauce around the pork belly and serve.
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